Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts

Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts
Photo by Scott Phillips

Ingredients

  • 1 tsp. chopped fresh thyme
  • ½ baguette, cut into eight ½-inch-thick slices on the extreme diagonal so they’re about 6 inches long
  • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
  • 2 Tbs. extra-virgin olive oil
  • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
  • Kosher salt and freshly ground black pepper
  • Couple dashes of Tabasco
  • + 10 more ingredients
    • ¾ cup freshly grated Parmigiano-Reggiano
    • ¼ cup freshly grated Parmigiano-Reggiano
    • ¼ tsp. Worcestershire sauce
    • 1 lb. romaine hearts (about 2 medium), cored, washed, spun dry, and cut in 2-inch pieces
    • 1/8 tsp. crushed red pepper flakes
    • 2 Tbs. mascarpone (or cream cheese)
    • 2 cups thinly sliced leftover roast chicken
    • 2 tsp. Dijon mustard
    • 1 lemon
    • ½ cup extra-virgin olive oil

Finely grate about 1 Tbs. zest from the lemon. Squeeze the lemon to get 2 Tbs. juice. In a blender or mini chopper, purée (as much as possible) the lemon juice, Parmigiano, mascarpone, mustard, garlic, and Worcestershire sauce, scraping the sides as needed. While puréeing, drizzle in the oil, slo...

View full recipe at Fine Cooking

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